Hyderabadi Haleem

Ingredients & Substitutes

Instructions

1. 1

   Soak 0.5 cup of cracked wheat and 0.25 cup of mixed lentils in separate bowls with enough water for at least 4 hours.

2. 2

   Heat 2 tablespoons of ghee in a large pot and sauté 1 large finely sliced onion until golden brown.

3. 3

   Add 500 grams of boneless mutton or beef, 2 tablespoons of ginger-garlic paste, 4 whole slit green chilies, 0.5 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of garam masala, and salt to taste, then cook for 10-15 minutes until the meat is lightly browned.

4. 4

   Drain the soaked wheat and lentils, add them to the pot with the meat, pour in 4-5 cups of water, and pressure cook for 30-40 minutes or until the meat and grains are very tender.

5. 5

   Once cooked, mash the mixture thoroughly using a wooden spoon or hand blender until it forms a thick, smooth consistency.

6. 6

   In a separate small pan, heat 2 tablespoons of ghee, add 1 large finely sliced onion and fry until crispy golden brown, then remove half of these fried onions for garnish.

7. 7

   Add the remaining fried onions to the haleem, along with 0.25 cup of chopped fresh mint leaves and 0.25 cup of chopped fresh coriander leaves, stirring well to combine.

8. 8

   Serve the Hyderabadi Haleem hot, garnished with the reserved fried onions and fresh lemon wedges.